Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
Freshly cooked and cleaned crab meat, or defrosted quick-frozen
crab meat, or high quality canned crab meat is served chilled as an
appetizer. Look over meat before chilling. Remove all fiber and bones.
To serve 4 people, chill 1 pound cleaned and flaked crab meat.
1/4 cp mayonnaise
2 tbsp finely cut water cress
1 tbsp lemon juice
1/8 tsp paprika
1 - Mix sauce ingredients. Chill. Beat well before serving.
2 - Place crab meat in lettuce-lined sea-food cocktail glass or dessert
3 - dish. Sprinkle lightly with paprika, add spoonful of chilled sauce. Serve
with section of lemon.
Various sauces for crab and lobster codktails have been created by
inventive cooks, but the flavor of these two shellfish is delicate.
The sauce should have tang but not submerge the flavor of the sea food.
Experiment with the sauce given above, adding finely chopped capers,
or olives, pickle relish, or parsley until you find the sauce that pleases
you and your family. Tartare sauce, Russian dressing and the mixtures
of mayonnaise with one of these dressings are restaurant specialties
which are favorites with crab and lobster cocktails.